Roy Briggs
FMT Principle/Trainer
E-mail: roy@fmtsite.com
Roy started to cook professionally in England at the tender age of eight. At twelve years of age, he was cooking two to three hundred bar meals each weekend in his parents Pub. After leaving school he immediately enrolled at College to train as a Chef and waiter. Graduating, he joined the (then) largest hotel chain in Europe, “Trust Houses Hotels Ltd” . By the age of nineteen he was already a Head Chef.
Fourteen years and several hotels later, Roy resumed his education. He attended university, and graduated with a Certificate in Education, which qualified him to lecture at the college level. Initially at “Stratford upon Avon”, (one of the top three rated colleges for hospitality in the UK), he was lecturing along side such colleagues as the former Sous Chef from the Savoy, Larder Chef from the Ritz, and the Pattiseur from the Gleneagles Hotel. He later joined Tresham Institute, as a lecturer in Food Preparation and Hospitality, and held that position for seventeen years.
During this time he wrote various articles for The Hospitality Review magazine and also published his book, “Food Purchasing and Preparation”. Other activities included assisting with the “twinning” of the Tresham culinary department with the French Hotel School “Lycee Hotelier Poitiérs”. This included student exchanges, student shadowing, and presentations of modern English cuisine to French Hotel school VIP’s. As a Salon Culinaire Judge, Roy was Joint Chairman of Northant’s Salon Culinaire. Roy supported and helped students produce medal winning exhibition pieces for Hotlellympia, etc. He also coached students for Nestle Torque d’ore Competition. Roy also qualified in Training and Development, which permitted him to join the prestigious Institute of Professional Development.
During his 40-year career in the Hospitality training and education field, Roy has been involved as:
- an assessor of colleges for the UK lead awarding body
- the IT champion, working to develop “E-learning” in conjunction with Ultra lab, a sub division of Cambridge University
- A “knowledge master” for Award learning services
- writing exam questions for National Vocational Qualifications
- as well as a variety of consultancy work
Relocating from the UK to Florida, Roy joined Hotel & Restaurant Training Services in Orlando as Executive Director. Roy is now a founding managing partner of Food Manager Testing LLC, and is at present developing additional food service trainingcourses. He is qualified as a Certified Food Safety Manager administrator, and as an exam proctor for Prometrics, Certified Alcohol exams, and other certifying agencies. Roy is a board member of the American Culinary Federation (Central Florida Chapter). He is also the liaison member responsible for Food Safety for the Central Florida Hotel & Lodging Association “Bacchus Bash” Event, insuring food safety compliance with Federation participants and regulatory agencies.
Roy is the author of the book, “Food Purchasing and Preparation”, an in depth analysis of operational efficiency, and an invaluable teaching tool for the food service professional.
Mike Campbell
FMT Principle/Trainer
E-mail: kingog@aol.com
Mike a founding member and managing partner of FMT, and he is ready to help you with any of your food service needs. He has been in the food service industry for over 30 years. Beginning in retail establishments. He has been an operations manager, training manager, corporate Franchise Area Manager, and corporate Internal Auditor for Food Service Operations. After leaving the retail sector, Mike joined the State of Florida as a regulatory inspector with the Division of Hotels and Restaurants. He was promoted to senior inspector, and finally to Supervisor of Inspectors, a post he held for over 5 years.
Mike is familiar with the licensing and regulatory requirements of the State of Florida, and can assist with the permitting and licensing of businesses.
Mike is
- a member of FAFP, the Florida Association for Food Protection
- A registered trainer with NEHA, the National Environmental Health Association
- A registered trainer and proctor for both NRFSP and ServSafe in the administration of their respective food safety programs.
Mike is also the author of “Hi I’m your Health Inspector”, the only book that clearly explains food safety through the eyes of an inspector.
Frank Doherty, CWE
Certified Wine Educator/FMT Trainer
FMT is proud to have an expert wine trainer as an integral part of training portfolio. Frank has been involved with the wine and spirits industry since 1970, specializing in the retail and wholesale channels.
He has certifications from:
- CIVB Bordeaux (International Bordeaux Educator)
- The Society of Wine Educators (CSW, CWE, CSS)
- The French Wine Society (French Wine Scholar, Instructor, Rhone Master Level Certificate)
- Wines of France, E&J Gallo and Banfi Imports.
- Wine Spectator School – Food and Wine Pairing Certificate
Specialties include:
- Consulting service specializing in the wine and spirits industry for restaurants, retailers, wholesalers and consumers.
- Sales training – preparing and managing the sales call
- Product knowledge for wine and spirits sales or service
- Wine list consultation.
Groups and Associations:
- ASTD – American Society of Training Directors
- SWE – Society of Wine Educators
- FWS – French Wine Society
- International Bordeaux Educator- CIVB, Bordeaux
- French Wine Society. Society of Wine Educators
- Vintage Wines WINE – Wine Industry Networking Executives
- Wine Business Network Wines & Spirits (Number 1 W&S group on LinkedIn)
